Seekh Kebab Recipe
Make Seekh Kebab Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Kebab Mixture
Finishing & Cooking
Method
Kebab Mixture
- 1
Prepare onion
Peel and very finely grate or pulse the onion in a food processor until almost paste-like. Wrap grated onion in a clean kitchen towel and squeeze out excess liquid. Reserve the drained juice (you can discard or use for another purpose).
- 2
Combine ingredients
In a large mixing bowl, add the ground meat, drained grated onion, chopped cilantro, chopped parsley, ginger-garlic paste, chopped green chilies, ground coriander, ground cumin, garam masala, red chili powder, baking soda (if using), salt, and black pepper. Crack the egg into the bowl if using, and add the breadcrumbs only if the mixture feels too wet.
- 3
Mix thoroughly
Using clean hands, mix the ingredients thoroughly for 4–6 minutes until the mixture becomes sticky and cohesive. Proper mixing helps the kebabs bind and hold together. Taste a tiny raw amount (optional) and adjust salt or spices as needed.
- 4
Chill to firm up
Cover the bowl and refrigerate the mixture for at least 30 minutes (up to 2 hours). Chilling firms the fat and helps the kebabs adhere to skewers.
Shaping & Cooking
- 5
Prepare skewers or grill
If using metal skewers, oil them lightly. If using wooden skewers, soak them in water for 30 minutes to prevent burning. Preheat a grill to medium-high heat (about 425°F / 220°C) or heat a grill pan or broiler.
- 6
Shape kebabs
Divide the chilled mixture into 8 equal portions for 4 servings (about 2 kebabs per person) or into 6 portions for larger kebabs. Wet your hands with a little water or oil to prevent sticking. Take one portion and mold it around a skewer in an even cylindrical shape about 4–5 inches long and 1–1.25 inches thick, tapering ends slightly. Press firmly so it adheres to the skewer. Repeat for remaining portions.
- 7
Cook on grill
Brush each kebab lightly with oil or ghee. Place skewers on the preheated grill or grill pan. Cook for about 3–4 minutes per side, turning every 3–4 minutes so all sides char evenly, total 10–12 minutes depending on thickness. For oven broiler, place skewers on a foil-lined tray 4–5 inches from the heat and broil 3–4 minutes per side, watching closely to avoid burning. Internal temperature should reach 160°F (71°C) for lamb/beef.
- 8
Finish and rest
Once cooked, remove kebabs from heat and brush lightly with remaining oil or ghee. Sprinkle optional chaat masala and a pinch of fresh chopped cilantro. Let rest on the skewers for 2–3 minutes to redistribute juices.
- 9
